挤压
柠檬酸
淀粉
水解
化学
吸水率
含水量
水分
粘度
食品科学
抗性淀粉
无定形固体
玉米淀粉
材料科学
溶解度
核化学
结晶学
生物化学
复合材料
有机化学
岩土工程
工程类
作者
David Neder‐Suárez,Carlos A. Amaya‐Guerra,Esther Pérez‐Carrillo,Armando Quintero‐Ramos,Gerardo Méndez‐Zamora,Miguel Ángel Sánchez‐Madrigal,Bertha A. Barba-Dávila,D. Lardizábal-Gutiérrez
标识
DOI:10.1002/star.201900150
摘要
Abstract Effects of extrusion cooking process (ECP) with citric acid (CA) addition on the physicochemical changes and resistant starch (RS) formation in native corn starch (NCS) are evaluated. NCS at different feed moisture levels (18–32%) and CA concentrations (0–10.3%), are subject ECP under constant conditions of screw speed (233 rpm) and die temperature (127 °C). The obtained extrudates are stored at 4 °C for 120 h and then at room temperature. The water absorption index (WAI), water solubility index (WSI), RS content, peak temperature (Tp), ∆ H , peak viscosity (PV), setback viscosity (SV), FT‐IR, X‐ray analysis and microstructural (SEM) properties are evaluated. RS content and WSI increased with decreasing moisture content (MC), WAI, PV and SV shows that increases in MC caused an increase, while ∆ H and T p decreases with decreasing MC. SEM shows that ECP with CA destroys the granular structure of NCS generated amorphous structures owing to gelatinization and dextrinization. FT‐IR analysis shows that extruded samples with CA cause starch hydrolysis, increasing the intensity of bands 994 and 1016 cm −1 in comparison to NCS. The highest RS yield (1.15 g/100 g) is obtained at 18% moisture content and 5.2% of CA: an increase of 71% with respect to NCS.
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